Making Butter At Home. Good Stuff - VIDEO

Making butter at home is both simple and delicious with the right ingredients, tools, and technique.

Butter is simply the liberated fat from cream, which is generally stored in the emulsion that is cream.  The trick is to use agitation to combine the tiny fat globules into a growing mass until all the fat is liberated from the solution.  Chemistry. 


Ingredients are simple:  heavy whipping cream, a little plain yogurt, and a small quantity of salt.  The yogurt is key to making a flavorful butter, as there is a curing period to enhance flavor.

We begin with a pint of heavy whipping cream and a couple teaspoons of plain yogurt.  Stir them together and then, AT ROOM TEMPERATURE, let the mix ferment for 12 to 24 hours under a tea towel.

Then, take the liquid for a spin in a food processor.  Over the course of about 3 minutes the liquid will change from liquid, to foam, to a chunky mass, and then to a ball of solid fat in a liquid base (buttermilk).  Add the salt at this time.

We pour off the buttermilk and then "rinse" the butter with a few rounds of processing with clean water. 

Scoop out into a container and refrigerate.  Serve over bread, meat, or your partner.

Here is the video of the entire process :